. . "3"^^ . "0"^^ . . "3"^^ . . . . . . "Byl vypracov\u00E1n technologick\u00FD postup p\u0159\u00EDpravy plastein\u016F z ryb\u00EDch odpad\u016F. Nav\u00EDc byl vypracov\u00E1n a odzkou\u0161en technologick\u00FD postup v\u00FDroby \u017Eelatiny z ryb\u00EDch \u0161upin."@cs . "Potravin\u00E1\u0159sk\u00E9 vyu\u017Eit\u00ED b\u00EDlkovinn\u00E9ho odpadu vznikaj\u00EDc\u00EDho p\u0159i zpracov\u00E1n\u00ED ryb\u00EDho masa." . "The project is focussed to more efficient ways of fish meat utilization. Fish meat comming from unprocessed parts of fish body (during filleting), from uncommercial fish (younger stages) and also fish species which are not marketed (perch, roach, gudgeon, bream) is judged as raw material. The main processing method depends in enzyme hydrolysis and hydrolysate repolymeration into subsequent products. Fish based products of a new type - liquid hydrolysate for drinking purposes (for invalid persons who are not able to consume food, sportsmen, recovering persons), componet to extrude products, seasoning of soups and sauces - is investigated. The aim of the project is in technological investigation of proper hydrolysis, propriate to products of a new type,and in a proposal for nutritional use of these products."@en . . . "http://www.isvav.cz/projectDetail.do?rowId=EP7310"^^ . "C\u00EDlem projektu je dos\u00E1hnout dokonalej\u0161\u00EDho potravin\u00E1\u0159sk\u00E9ho vyu\u017Eit\u00ED kvalitn\u00EDho ryb\u00EDho masa, kter\u00E9 zb\u00FDv\u00E1 po zpracov\u00E1n\u00ED ryb filetov\u00E1n\u00EDm, vyu\u017Eit\u00ED mlad\u0161\u00EDch ro\u010Dn\u00EDk\u016F tr\u017En\u00EDch ryb a n\u011Bkter\u00FDch druh\u016F ryb pleveln\u00FDch. V projektu se jedn\u00E1 o navr\u017Een\u00ED, vypracov\u00E1n\u00ED a ov\u011B\u0159en\u00ED technologick\u00E9ho postupu zalo\u017Een\u00E9ho na enzymov\u00E9 hydrol\u00FDze ryb\u00EDho masa a jeho dal\u0161\u00EDm vyu\u017Eit\u00ED repolymerac\u00ED do dal\u0161\u00EDch v\u00FDrobk\u016F. Vzniknou kvalitativn\u011B nov\u00E9 v\u00FDrobky zalo\u017Een\u00E9 na ryb\u00ED surovin\u011B. Jedna z mo\u017Enost\u00ED je tekut\u00FD hydrolyz\u00E1t pro nemocn\u00E9, kte\u0159\u00ED nejsou schopni p\u0159ij\u00EDmat tradi\u00E7\u010D\u00ED stravu. Dal\u0161\u00ED potravin\u00E1\u0159sk\u00E9 vyu\u017Eit\u00ED je ve form\u011B tekut\u00E9ho n\u00E1poje z ryb\u00EDho masa pro sportovce, v p\u0159\u00EDprav\u011B dopl\u0148kov\u00FDch slo\u017Eek do extrudovan\u00FDch v\u00FDrobk\u016F a do ochucovac\u00EDch slo\u017Eek pro pol\u00E9vky a om\u00E1\u010Dky. Postup je n\u00E1ro\u010Dn\u00FD na zvl\u00E1dnut\u00ED technologick\u00E9ho postupu enzymov\u00E9 hydrol\u00FDzy a na vypracov\u00E1n\u00ED postupu separace biologicky aktivn\u00EDch peptid\u016F v\u010Detn\u011B repolymerace hydrolyz\u00E1tu. \u0158e\u0161en\u00ED vy\u00FAst\u00ED do n\u00E1vrhu technologick\u00E9ho postupu hydrol\u00FDzy a n\u00E1vrhu potravin\u00E1\u0159sk\u00E9ho pou\u017Eit\u00ED produkt\u016F." . "0"^^ . "EP7310" . "Nutritional use of protein source from freshwater fish processing and fish raw material."@en . . . . . "1"^^ .